Noodles in a spicy tom yum broth topped with garlic prawns, soft boiled egg and cripsy seaweed.
This noodle bowl is heavy on the spice, incredibly easy to make and you can use any toppings you like. It will definitely be in my weekly rotation for weeknight dinners that can be thrown together in 20 minutes. This delicious noodle broth from Angus & Oink is the key to upgrading your instant noodles! I have linked the broth below in the ingredients list and you can check their website for your nearest stockist. This broth is not a want, it's a need!
Total Cooking Time
20 Minutes
Ingredients (Serves 2)
2 Sheets instant noodles
20g Angus & Oink Tom Yum Noodle Broth (link)
2 Eggs
1 tbsp Vegetable oil
1 Garlic clove (minced)
200g Raw king prawns
1 Handful pak choi
2 tbsp Dried seaweed
Method
Place the eggs into a pan of boiling water and boil for 6 minutes, once cooked place the eggs into a bowl of iced water to avoid the eggs cooking any further.
Add the vegetable oil to a large frying pan, once hot add the garlic and prawns. Fry until the prawns are cooked through.
While the prawns are cooking add the noodles to boiling water, I actually add a table spoon of the broth to the water for flavour. Cook as per pack instructions, around 4-5 minutes usually. In the last minute add the pak choi to the noodles.
Add 10g of the broth to each bowl with 200ml of boiling water to make the noodle broth. Now add the cooked noodles to the bowl and top with the prawns, pak choi, and dried seaweed. Remove the eggs from their shells, cut in half and add to the noodle bowl.
